Last Friday, my living room was transformed into a mini dining space for a few close friends. We’d decided on an informal get together nothing fancy, just laughter, good conversation, and the kind of food that makes people want to linger at the table.
Creamy Bowtie Lemon Garlic Chicken Pasta ended up being that dish. The bright parsley sprinkled on top brought just the right touch of freshness, while the golden chicken strips nestled among the pasta made it look like a dish straight out of a magazine spread without any complicated tricks.
One friend leaned over the pot as I was giving the pasta its final toss and said, “That smells like a summer garden in Italy.”. This wasn’t just a main course it was the conversation starter, the reason people went back for seconds, and the dish that made the table look complete.
Short Description
A creamy, citrusy pasta featuring tender lemon-garlic chicken and Parmesan sauce perfect for small home gatherings, offering bright flavors and an elegant presentation without the fuss.
Key Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon butter
For the Pasta
- 8 oz bowtie pasta
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1 pinch pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large pot
- Large skillet
- Cutting board & sharp knife
- Wooden spoon or spatula
- Measuring cups & spoons
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the bowtie pasta and cook for 10–11 minutes until tender. Drain and set aside, reserving 1/2 cup pasta water for later.
Step 2: Season and Cook the Chicken
Pat chicken strips dry. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning. Heat olive oil in a skillet over medium-high heat, cooking chicken for 6–7 minutes per side until golden brown and cooked through (165°F).
Step 3: Add Lemon and Garlic
Lower heat to medium. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon zest and juice, then add 1 tablespoon butter to glaze the chicken. Remove chicken and set aside.
Step 4: Make the Sauce
In the same skillet, melt the remaining butter. Add heavy cream and chicken broth, simmering for 2–3 minutes until slightly thickened.
Step 5: Add Cheese and Season
Stir in Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper.
Step 6: Combine Pasta and Chicken
Toss pasta into the sauce, adding a splash of reserved pasta water if needed. Fold chicken back in and mix evenly.
Step 7: Serve and Garnish
Plate the pasta and garnish with fresh parsley and extra Parmesan. Serve immediately.
Why You’ll Love This Recipe
– Elegant enough for guests, simple enough for weeknights.
– Bright lemon balances creamy sauce beautifully.
– Perfect for gatherings reheats well if made ahead.
– Colorful presentation that looks impressive on the table.
– Balanced mix of protein, carbs, and flavor.
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the chicken
Solution: Stop cooking when the internal temperature reaches 165°F to keep it juicy.
Mistake 2: Sauce breaking or curdling
Solution: Add cream over medium heat; high heat can cause splitting.
Mistake 3: Pasta absorbing all the sauce
Solution: Toss pasta with sauce just before serving, or keep extra sauce to add when reheating.
Mistake 4: Lemon overpowering the dish
Solution: Use zest for fragrance and juice for brightness; add juice gradually.
Mistake 5: Clumpy cheese in the sauce
Solution: Add Parmesan slowly while stirring constantly for a smooth finish.
Serving and Pairing Suggestions
– Serve family-style on a large platter so guests can help themselves.
– Pair with garlic bread or a rustic baguette.
– Add a fresh green salad with vinaigrette for contrast.
– Enjoy with a chilled Pinot Grigio or sparkling water with lemon slices.
Storage and Reheating Tips
– Store in an airtight container in the fridge for up to 3 days.
– Reheat gently on the stove with a splash of cream or broth to revive the sauce.
– Avoid freezing; cream sauces can separate after thawing.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, they work well and stay extra tender.
2. What pasta shapes can replace bowtie?
Penne, fusilli, or rotini hold sauce nicely.
3. Can I make it lighter?
Use half-and-half instead of cream, but expect a thinner sauce.
4. Can I prepare it in advance for a party?
Yes, cook everything and assemble just before serving, adding a splash of cream to refresh the sauce.
5. What’s the best way to make it vegetarian?
Replace chicken with sautéed mushrooms or roasted vegetables.
Tips & Tricks
– Always zest the lemon before juicing it’s easier.
– Warm serving plates to keep pasta hot longer.
– Use freshly grated Parmesan for the smoothest melt.
– For added depth, deglaze the skillet with a splash of white wine before adding cream.
Recipe Variations
Spicy Version: Add red pepper flakes to the sauce.
Herb-Forward: Mix in fresh basil or thyme just before serving.
Seafood Twist: Swap chicken for shrimp, cooking until pink before adding back in.
Veggie Boost: Add steamed broccoli or baby spinach for more color and nutrients.
Final Thoughts
Cooking this pasta for a small party reminded me that the simplest dishes often make the biggest impact when shared. The way the lemon brightened the sauce, the way the garlic perfumed the air, and the creamy Parmesan clinging to each bowtie made it irresistible.
I noticed guests eating slowly, savoring the flavors, and then going back for seconds with a smile. That’s when I knew it had done its job not just filling plates, but filling the room with warmth. Creamy Bowtie Lemon Garlic Chicken Pasta that earns a place in the “always works” section of your recipe collection.
Creamy Bowtie Lemon Garlic Chicken Pasta
Print ThisIngredients
- For the Chicken
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon butter
- For the Pasta
- 8 oz bowtie pasta
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1 pinch pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook Pasta
Boil salted water, cook bowtie pasta 10–11 mins until tender. Drain, reserve ½ cup pasta water.
Step 2: Cook Chicken
Season chicken with salt, pepper, garlic & onion powder, Italian seasoning. Sear in olive oil 6–7 mins per side until golden and 165°F.
Step 3: Add Lemon & Garlic
Add garlic, cook 1 min. Stir in lemon zest, juice, and 1 tbsp butter. Remove chicken.
Step 4: Make Sauce
Melt butter, add cream and broth, simmer 2–3 mins until slightly thick.
Step 5: Add Cheese & Season
Stir in Parmesan until smooth. Adjust seasoning.
Step 6: Combine
Toss pasta in sauce, add pasta water if needed. Fold in chicken.
Step 7: Serve
Garnish with parsley & Parmesan. Serve hot.
